Besan-Bataka Nu Shaak #GujaratiFood101

Gujarati food is nothing but an astonishing number of simple flavours coming together and creating something magical. I am hoping to put together family favourites for the benefit of the non-gujju’s like myself. Trust me you need to drive away the “Sweet” phobia to try these lovely dishes.

I shall name this series as “Gujarati-Food-101”.

First of this series shall be a truly Potato Lovers delight- Besan Bataka Nu Shaak [Potato and Gram Flour Curry]

You shall need: [Serves 3-4 People]

2 Large/3 Medium Sized…. Potatoes [Peeled and cut into bite size chunks]

2 Cup…. Water

2… Green Chillies [Chopped Finely]

1 Tbsp… Vegetable Oil

1/2 Tsp… Cumin Seeds [Jeera]

1/2 Tsp… Carom Seeds [Ajwain]

2 Tbsp… Gram Flour [Mixed with a little water to get rid of the lumps]

 1/2 Tsp… Tumrmeric Powder

Red Chilly Powder and Salt to Taste

2-3 Tbsp… Corriander Leaves [Chopped] * Optional

2 Tsp… Jaggery

Method:

  • In a wok, heat the oil and add the Cumin and carom seeds. Stir for 30 Sec.
  • Add the green Chillies and stir for about 30 sec..
  • Now to this add the potatoes and mix the oil, seeds and chillies.
  • Pour water in the pan, cover it and cook for 12-15 min on medium heat or until the potatoes are almost cooked. [Try to not make them mushy]
  • Once potatoes are done,add the gram flour paste in the pan.
  • The sauce shall start to thicken immediately.
  • Do not panic, stir a bit and then add some more water. The consistency shall however continue to be on a thicker side as compared to dals and other curries.
  • Add the chilly poweder [If needed], Salt and jaggery.
  • Cover the pan and let it simmer gently on a low flame.
  • Stir ocassionally.
  • The curry should be ready to be served after 4-5 min of simmering.
  • Serve in a bowl with Corriander garnish.
  • Enjoy this sharp, fluffy and sweet flavor contrast, best with Bhakris.

Cheers

I link this up at:

Whats in your lunch box

 

Priya’s ”Healthy Diet – Vegetarian Side Dishes” event, Hosted by- Vardhini of Cook’s Joy

Cold Cocoa

A simple, filling and luscious drink with my favourite ingredient of all: CHOCOLATE/COCOA

You shall need:

2-1/4 Cup… Milk

4 Tbsp… Sugar

3 Tbsp… Cornflour

1 Tbsp… Cocoa

1/2 Tbsp… Drinking chocolate [Optional]

Chocolate chip/chunks [As much as you desire]

2 Scoop… Icecream

Scant pinch of Salt

Method:

  • In 1/4 of a cup of milk, mix the cocoa, flour and Drinking chocolate.
  • Bring the rest of the milk to boil. Add the salt and sugar.
  • Add the milk with cocoa mixture in the boiling milk too.
  • Whisk for good 3-4 min on a medium flame.
  • Remove from heat ans whish for some more time to let it cool down.
  • Once it is at a temprature where it can go to the fridge, let it chill for 1-2 hours.

To Serve:

  • Put the scoops of icecream in a tall 2 glasses.
  • Pour the cocoa and add the chocolate chunks/chips.
  • Serve

 Source: Google

Cheers!

The Gujju Bahu

4 months into the marriage and being the new Gujju bahu I MUST learn a couple of things to keep the family happy. Ours is a love marriage between conservative Gujjus and liberal Panjus. We did get our bite of the storm before the wedding but like they say “All’s well that ends well”.

That aside I cooked up a storm for lunch this morning.

The famous Gujju dal [Lentils packed with flavor], Besan Shimla Mirch [Capsicum covered with gram flour], chapati and steamed rice. I guess I should do a Gujrati Food 101 for bahus who are non-gujju. A few did-you-know’s about Gujju eating habits are in place.

  • Not all food are sweet.
  • Various preparations use sugar but most of them use Jaggery. Gujjus love their jaggery.
  • Oil is used in ABUNDANCE. While cooking, after cooking and even before eating.
  • Ghee is a must for dishes that have rice as a base.
  • Khichdi [In the family they like it of a pulav consistency] is the staple and is most of the times made of Tuvar dal.
  • For dinner you can be served the following: Bataka poha [Sweet and sharp potato with beaten rice], pakoras, dhokli, dhokla, khaman, papdi [Steamed Rice flour], masala bhakri with chundo,handvo [savoury pan cake] and the like.
  • The food universe for Gujju’s is VAST. They use a variety of loths [aata/flours] – Ghau na Kakra loth, gota nu loth, handvo nu loth, besan nu loth, bajra nu loth, besan na kakra loth, chokha nu loth are to name a few. Phew! All of them can be found in ready to use packets across Gujrat.
  • Even the Pickles go to make a long list.
  • Bhakri is more preferred than chapati. And if chapatis are made they look transparent [Yeah they are that time and doused in ghee]

Till now I have been able to make a few of them on my own, few under the supervision of the MIL and few even after reading few recipes online.

This is us ❤

 

 

 

 

 

 

 

More from the Gujju universe soon.

Love